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Number of Servings: 6 Total Preparation Time: more than 2 hours
Actual Cooking Time: 15 to 30 minutes Source: DCC
Food Groups: Vegetables, Grains, Protein
Main Ingredient: Beef
Meal Type: Dinner Entrée
Origin: American
Special Features: Make Ahead

Add spice to the dinner table with this fajita recipe.


4 cloves garlic, minced
4 Tb fresh lime juice
1 Tb oil
3/4 tsp salt
1/2 tsp black pepper
1 tsp crushed red pepper flakes
1 1/2 lb skirt steak, cut in 3 inch strips
6 large flour tortillas
2 cups iceberg lettuce, finely shredded
6 thin slices of red onion


Comine garlic, lime juice, oil, salt, pepper and crushed red pepper flakes in small bowl. Put steak in non-aluminum pan or bowl and pour marinade over. Cover with plastic and refrigerate 12 to 24 hours.

Preheat broiler or grill. When fire or oven is ready, wipe marinade off meat and grill or broil until done, 2 to 3 minutes per side for medium-rare. While meat is cooking, warm tortillas on the grill or by wrapping them in aluminum foil and placing in oven for 5 minutes.

Place steak on warmed tortillas, and serve with lettuce, red onions and salsa.

Nutrient Information
Calories: 489
Total Fat: 31g
Saturated Fat: 11g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 13g
Sodium: 519mg
Carbohydrates: 21g
Protein: 30g
Fiber: 2g
Vitamin A:
Vitamin C:

Cook's Notes:

This is a meal in itself. Coffee or vanilla ice cream sprinkled with a little cinnamon continues the Mexican theme right through dessert.

*Nutrition Information is based on original recipe. To cut down on fat, use a leaner cut of meat like sirloin steak instead of skirt steak.
Kcal: 319
Fat: 16 gm
Sat fat: 6 gm